Spice roast carrot and coconut salad

Serves – 4 people

Prep Time – 30 minutes

Cooking Time – 20 minutes

Ingredients – Carrots

• 1 packet of McCain Baby Carrots – cooked as per packet instructions
• 3 tbs olive oil
• 1 tsp ground cumin
• 1 tsp sumac
• 1 tsp raw sugar

Ingredients – Salad

• 250g baby spinach
• 1 small Spanish onion – halved and sliced
• Seeds of 1 pomegranate
• ½ cup of Bombay mix

Ingredients – dressing

• 1/3 cup coconut milk
• Zest of 1 lime
• Salt and pepper

Method

1. Preheat a fan forced oven to 180°C. Place McCain Baby Carrots, oil, cumin, sumac and sugar into a baking dish and toss to coat. Roast for 20 minutes or until carrots are golden.
2. Combine the coconut cream and lime zest in a small mixing bowl. Taste and season with salt and pepper.
3. Place baby spinach on a serving platter, top with Spanish onion, arrange roast McCain Baby Carrots on top, sprinkle with Bombay mix and top with pomegranate seeds.
4. Drizzle dressing over the top of the salad and serve immediately.